I love these cookies! Someone might call them gingersnaps but they aren't… the molasses is distinct in their flavor and does complement the ginger perfectly.
They are something we make in the fall and serve with apples but also a stable of our Christmas cookie jar. They are best if they aren't allowed to completely dry out… crisp on the outside and chewy on the inside… perfect!
Preheat the oven to 375 degrees.
In the bowl of an electric stand mixer, cream the shortening with the butter. Add the sugar, eggs, and molasses. Cream together. Sift together the flour, baking soda, ground ginger, cinnamon, clove, and salt into a bowl, and add to the creamed ingredients. Roll into 1-inch balls. Roll in raw sugar granules.
Lightly coat a cookie sheet with cooking spray and place 2 inches apart on the cookie sheet. Bake for 8-10 minutes.